Imqarrun il-Forn (Maltese Baked Pasta)

A recipe for Imqarrun il-Forn (Maltese Baked Pasta)! This comforting pasta is baked in a rich and creamy meat sauce until deeply golden and crisp around the edges.

I first came across Imqarrun il-Forn in the cookbook, Malta: Mediterranean Recipes from the Islands, and it quickly became one of my favorite types of baked pasta.

Also known as Għaġin il-Forn, this dish from Malta pairs tube-shaped pasta with a thick and creamy meat sauce. To finish, the casserole is baked in the oven until the top is deeply golden brown and crisp. The result is an incredibly comforting meal perfect for weekend meals and family gatherings.

Leftovers can be refrigerated in an airtight container for up to 2 days (though it will start to lose some of the wonderful contrast between the creamy meat sauce and crispy edges). Reheat in a 350˚F (180˚C) oven to help keep some of that texture.

A Few Imqarrun il-Forn Tips

Grease the pan well with olive oil before adding all the ingredients. This will keep the noodles from sticking and create more crisp edges.

If avoiding pork, use ground beef and omit the bacon.

If avoiding red wine, swap for beef stock.

I seasoned the ground meat mixture with about 1 1/2 teaspoons salt. This amount may need to be modified depending on the salt content of the tomatoes and personal taste. Adjust the seasonings as desired before transferring to the oven.

I used penne for the pasta, but you can go with another tubular shape such as ziti, straight macaroni, or rigatoni. The tube shape helps soak in more sauce in every bite.

Boil the pasta just until nearly tender, al dente. It will continue to soften as it absorbs some of the sauce in the oven.

Simmer the meat sauce for about 45 minutes to allow all the flavors to blend and the diced tomatoes to break down. If the sauce thickens too much to stir, add a splash or two of water to the pot.

Don’t forget to remove the bay leaves before transferring everything to the oven.

Some recipes include peas and/or other vegetables. I have also seen diced hard-boiled eggs instead of mixing the raw eggs into the milk and cheese.

For an extra crispy top, some sprinkle a little semolina or breadcrumbs along with the Parmesan and black pepper before placing in the oven.

Keep a very close eye on the pasta towards the end of baking. You want the top layer deeply golden and extra crispy without crossing over into completely burnt.

Once out of the oven, let the Imqarrun il-Forn rest for about 10-15 minutes before slicing and serving. This will allow the pasta to settle and create more clean slices.

For something a little more decadent, Malta is also home to Timpana- baked pasta wrapped in a pastry.

Want rice instead? Apron & Whisk has a recipe for Ross il-Forn (Maltese Baked Rice).

Looking for more baked pasta recipes?

Try my:

• Baked Tomato Mozzarella Pasta
• Trinidad Macaroni Pie
• Macarona Bechamel (Egyptian Baked Pasta)

Imqarrun il-Forn (Maltese Baked Pasta) Recipe

Adapted from Malta: Mediterranean Recipes from the Islands by Simon Bajada

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5 from 2 votes

Imqarrun il-Forn (Maltese Baked Pasta)

A recipe for Imqarrun il-Forn (Maltese Baked Pasta)! This comforting pasta is baked in a rich and creamy meat sauce until deeply golden and crisp around the edges.

Course Main

Cuisine Maltese

Keyword baked pasta, Malta, Maltese, meat, pasta, tomato

Prep Time 20 minutes minutes

Cook Time 1 hour hour 40 minutes minutes

0 minutes minutes

Total Time 2 hours hours

Servings 4 -6 Servings

Ingredients

• 2 tablespoons (30 milliliters) olive oil
• 1 medium onion peeled and finely chopped
• 2 garlic cloves peeled and minced
• 3 ounces (85 grams) bacon or pancetta chopped
• 1 pound (450 grams) ground beef or pork or half/half
• 2 tablespoons (30 milliliters) tomato paste
• 1 1/2 teaspoons salt
• 1 teaspoon dried oregano
• 1/2 teaspoon curry powder
• 1/2 teaspoon paprika
• 1/4 teaspoon freshly ground black pepper plus more for topping
• 2 bay leaves
• 1/3 cup (80 milliliters) red wine
• 14.5 ounces (411 grams) can diced tomatoes
• 1 pound (450 grams) dried penne or other tubular pasta
• 2/3 cup (160 milliliters) milk
• 2 large eggs
• 2 ounces (57 grams) freshly grated Parmesan cheese plus more for topping
• Pinch freshly grated nutmeg

Instructions

• In a large pot, drizzle the oil over medium heat.
• Add the onion and cook, stirring occasionally, until softened.
• Stir in the garlic and cook until just fragrant, 30 seconds to 1 minute.
• Add the bacon and continue to cook, stirring occasionally, until most of the fat has rendered.
• Add the ground beef/pork, breaking up the meat into small pieces with a spoon, and continue to cook until browned.
• Stir in the tomato paste, salt, oregano, curry powder, paprika, black pepper, and bay leaves.
• Pour in the red wine, scraping the bottom to deglaze the pan.
• Simmer for a few minutes, until the wine has reduced by half, then pour in the diced tomatoes.
• Cover the pot, reduce heat to medium low, and cook, stirring occasionally, for 45 minutes, until the tomatoes have started to break down and form a thickened sauce. If the sauce becomes too thick to stir, add a splash of water.
• Preheat oven to 400˚F (200˚C). Grease a 9×13 inch (23×33 centimeter) baking dish with olive oil.
• Bring a large pot of salted water to a boil.
• Add the penne and cook, stirring occasionally, until almost al dente, nearly tender.
• Drain and set aside.
• In a medium bowl, whisk together the milk, eggs, Parmesan, and nutmeg.
• Remove the sauce from heat and discard the bay leaves. Adjust seasonings to taste.
• Stir the milk/egg mixture into the meat sauce.
• Mix in the cooked pasta, then transfer to the prepared baking dish in an even layer.
• Top with a generous sprinkling of grated Parmesan and black pepper.
• Bake in the preheated oven until very golden brown across the top, about 30-45 minutes.
• Allow to rest for 10-15 minutes before serving.